Browsing through the internet.. and I came across this brownie that you just cannot ignore.. I just got hooked to it, wanted a bite then and there.. But how can I take a bite from the picture.. so my craving for the brownie reached a level where I finally baked these brownies at 9:00 pm.. They were truly worth the effort.. and my husband actually served them to people saying he has baked them.. 🙂
Preparation Time:- 20 mins | Cooking Time:– 25 mins | Serves:- Around 12 brownies
- 8 table spoon butter (unsalted & melted)
- 1 cup Sugar
- 2 Eggs
- 1 tea spoon Vanilla essence
- 1/2 cup Cocoa powder
- 1/4 cup All purpose flour (Maida)
- A pinch of Salt
- 2 tea spoon instant coffee powder
- 1/2 – 3/4 cup chopped or sliced almonds
- 1/2 cup chocolate chips or chocolate chopped
- 1/4 tea spoon cinnamon powder (Dal Chini Powder)
In a small bowl, mix the flour, cinnamon powder, salt, coffee powder with a fork.
Take a big mixing bowl, and mix the butter and cocoa powder.
To this, add the eggs, one by one, mixing them well into the mixture. No need to beat and incorporate air into this. Mix in the sugar.
Add the vanilla essence.
Now, add the flour-cinnamon-salt-coffee mix to this and stir well for 2 minutes in round motion in a single direction.
Now fold the chopped almonds and chocolate chips to this batter.
Pour the batter in a butter paper lined tin.
Bake in a pre-heated oven at 160 degrees C for 25 min.
Allow it to cool down on the wire rack for about half an hour. Do not remove from the baking tin.
Once cooled down, remove from tin and chop into equal pieces, and allow them to settle in a tray for a couple of hours.
- Serve with hot chocolate sauce or cool vanilla scoop.
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